Ingredients

• 1 kg Chicken Casserole Pieces
• 1 tsp olive oil
• 25g butter
• 1 onion, chopped
• 2 garlic cloves, crushed
• 200g button mushrooms
• 1 cup red or white wine
• 2 tbsp tomato passata
• 2 thyme sprigs
• 2 cups chicken stock

Method

1. Heat olive oil and half of the butter in a large lidded casserole dish.
2. Season the chicken casserole pieces, then fry on each side until golden brown. Remove and set aside.
3. Melt the remaining butter in the casserole dish, add the onion and fry for five minutes, or until soft.
4. Add the garlic and cook for 1 minute, stirring. Add the mushrooms and cook for 2 minutes.
5. Add the wine and stir in the tomato passata. Simmer and reduce on low for about 5 minutes.
6. Stir in the thyme sprigs and add chicken stock
7. Return the chicken pieces into the dish, cover and simmer on low heat for about 1 hour or until the chicken is very tender.
8. Remove the chicken peices, wrap in foil and set aside, keeping them warm.
9. Bring the remaining sauce to the boil and reduce for about 10 minutes, until the sauce is more concentrated and syrupy.
10. Return the chicken pieces to the sauce and serve.